Celebration Cake Ball Cake

Heat oven to 350°F (325°F for dark or nonstick pans). Grease 4 (8-inch) round cake pans with shortening or cooking spray. Make and bake both cake mixes as directed on box for 8-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Line cookie sheet with waxed paper. Crumble 2 of the cakes into large bowl. Add 1 container of the frosting; mix well with spoon. Gradually add second container of frosting until mixture sticks together (you may not need the whole container). Shape by 1 tablespoonfuls into balls. (You should end up with 48 cake balls.) Place on cookie sheet. Freeze until firm.

Meanwhile, for cake base, place third cake layer on serving plate; spread with some of the frosting from third container (or any remaining frosting from second container). Top with fourth cake layer. Frost top and side of cake with remaining frosting. Set aside.

In 2 separate microwavable bowls, microwave red and yellow candy melts as directed on bag. Spray cooling rack with cooking spray; place sheet of waxed paper below rack. Place 1 cake ball on fork; dip in melted red candy to cover. Gently tap off excess; place on cooling rack. Repeat with remaining cake balls, dipping half in melted red candy and the other half in melted yellow candy. Let stand until set.

Insert toothpick into each cake ball. To assemble, insert one color of cake balls in circular pattern around bottom edge of cake, leaving space in between each. Continue layering second and third rows with alternate cake ball colors. Save any remaining cake balls for another occasion, or serve on the side.